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(this post was reblogged from harvest-to-heat)
Great chefs know that no amount of seasoning or sauce can make up for the quality of artisan-produced products and will spend their early mornings sourcing the best fare for the day’s menu.
October 2010’s Greenwich Magazine highlights LeFarm’s Bill Taibe’s involvement with Harvest to Heat (via harvest-to-heat)
Since moving to New York and having access to the fantastic bounty of NYC’s Greenmarket’s, I’ve found that nothing beats simple recipes featuring fresh ingredients at their peak season.
